Description
Old-fashioned bread pudding welcomes comfort through southern culinary tradition, blending simple ingredients into a rich dessert. Warm vanilla sauce complements each tender bite, inviting sweet memories of home-cooked warmth.
Ingredients
- 3 large eggs
- 6 cups (about 12 slices) day-old bread, cubed (brioche, challah, or French bread)
- 3 cups (750 ml) whole milk
- 1 cup (240 ml) heavy cream
- ¾ cup (150 g) granulated sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- ½ cup (75 g) raisins (optional)
- 2 tbsps unsalted butter, melted
- ½ cup (120 ml) heavy cream (for vanilla sauce)
- ½ cup (120 ml) whole milk (for vanilla sauce)
- ¼ cup (50 g) granulated sugar (for vanilla sauce)
- 1 tsp vanilla extract (for vanilla sauce)
- 1 tbsp unsalted butter (for vanilla sauce)
- 1 tsp cornstarch (for vanilla sauce)
- 1 tbsp water (for vanilla sauce)
Instructions
- Preparation: Grease a 9×13-inch casserole dish with butter or cooking spray, covering every surface to prevent sticking.
- Base Layer: Arrange bread cubes evenly across the dish, creating a uniform foundation for the pudding.
- Flavor Infusion: Scatter raisins generously over the bread cubes to ensure sweet bursts in every bite.
- Custard Creation: Whisk milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and nutmeg in a large bowl until smooth and fully integrated.
- Liquid Absorption: Pour the custard mixture over the bread, gently pressing to ensure complete saturation and even distribution of flavors.
- Final Touch: Drizzle melted butter across the surface to promote a golden, crispy top during baking.
- Resting and Baking: Let the pudding rest for 10 minutes, then bake in a preheated 350°F (175°C) oven for 40-45 minutes until the top turns golden brown and the center sets.
- Serving Preparation: Remove from the oven and allow to cool briefly, helping the pudding maintain its structure for elegant plating.
Notes
Prevent Bread Sogginess: Use slightly stale or day-old bread to absorb custard without becoming overly mushy, ensuring a perfect texture with crisp edges and soft interior.
Customize Raisin Distribution: Soak raisins in warm rum or vanilla extract beforehand to enhance flavor and prevent them from burning during baking, creating a more sophisticated taste profile.
Temperature Control for Custard: Temper eggs by slowly adding hot cream to prevent scrambling, which guarantees a smooth, silky custard base without unsightly egg chunks.
Dietary Adaptation Options: Substitute dairy milk with almond or coconut milk for lactose-free version; replace eggs with mashed banana or commercial egg replacer for vegan adaptation, maintaining the dish’s rich, comforting essence.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 392
- Sugar: 24 g
- Sodium: 170 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 122 mg